Vegan Grilled Cheese Sandwich
Servings: 4 servings
Print Recipe
Ingredients
- 1/2 cup cashews
- 1 medium carrot sliced
- 1 1/8 cup cashew and carrot water saved from boiling
- 4 tablespoons nutritional yeast
- 4 tablespoons tapioca starch
- 1 tablespoon lemon juice
- 1/4 teaspoon stevia seasoning or your favorite salt free seasoning
- 8 slices vegan wholewheat bread
- Vegan butter
Instructions
- In a medium pot, bring 4 cups of water to a boil. Add the cashews and carrot and boil for 10 minutes, or until the carrot is softened.
- Use a slotted spoon to transfer the cashews and carrot to a high-speed blender. Do not discard the cooking water.
- Add the nutritional yeast, tapioca starch, lemon juice, and 1 cup plus 1/8 cup of the reserved cooking water to the blender. Blend sauce for 2-3 minutes on high speed, until completely smooth.
- Pour the mixture back into the pot and heat, stirring over low heat. Clumps should immediately begin to form. Continue stirring for 10- 15 minutes, or until the sauce is thickened and stretchy. Remove the pot from the heat and set aside.
- Toast 8 slices of bread.
- When toasted lay bread out four sandwiches. Butter both sides of the bread, liberally on one side. Take one slice and add enough cheese to cover it. Top with the second slice of bread and press down gently. If cheese doesn't ooze outside the edges slightly add more cheese.
- Heat a skillet over medium-high heat. Grill the sandwiches until golden brown on both sides. Press down evenly with a spatula during cooking.
- Once the sandwiches are done, slice each the sandwiches in half and serve immediately.